Zucchini Bread IV

Brown sugar contributes to the richness of this traditional loaf that's peppered with nuts and raisins.


two 9 x 5-inch loaves (24 servings)


3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts


Preheat oven to 325°F (163°C). Grease two 9 x 5 x 3-inch loaf pans with Pan Release or cooking spray.

In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into prepared loaf pans.

Bake for 1 hour, or until done. Cool for 10 minutes in pans before removing loaves to wire cooling racks to cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour

Nutritional Information

Amount Per Serving: Calories: 213; Total Fat: 9.3 g; Cholesterol: 26 mg; Sodium: 195 mg; Total Carbs: 30.4 g (Dietary Fiber: 1 g); Protein: 3 g

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